The vanilla buttermilk pound cake recipe is perfect for the everyday baker. The easy-to-follow instructions are designed to be memorized so that you don’t have to worry about making mistakes.
Add this cake to your recipe collection and make it a favorite. This is a basic pound cake recipe. It has a light, moist texture, and it is always delicious.
The vanilla buttermilk adds the perfect flavor to this simple cake recipe.
How To Prepare Vanilla Buttermilk Pound Cake Recipe?
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serving Size: 12
Ingredients:
- 1 2/3 cups (325g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups (300ml) butter, softened
- 2 cups (400g) sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature
- 1 cup vanilla coffee creamer
- 1/2 teaspoon almond extract
How To Make
Step 1: Preheat oven to 325 degrees F (165 degrees C)
Step 2: Grease a 9×5-inch loaf pan.
Step 3: Sift the flour, baking powder, and salt into a large bowl.
Step 4: Cream the butter and sugar until light and fluffy in a separate bowl with an electric mixer. Beat in the vanilla extract.
Step 5: Beat in the eggs one at a time, beating well after each addition.
Step 6: Add the sifted dry ingredients in 3 batches, alternating with the buttermilk. Stir in 1/2 teaspoon of almond extract.
Step 7: Pour the batter into the prepared loaf pan.
Step 8: Bake in the preheated oven for 30 minutes or until the cake is golden brown and a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool before turning it out of the pan.
Step 9: Place the cake on a cooling rack for 30 minutes before frosting it.
Step 10: In a small saucepan, add 1 tablespoon coffee creamer, 1/2 teaspoon almond extract, and 1 cup (240ml) water and boil.
Step 11: Boil for 1 minute, then remove from heat and allow to cool.
Step 12: When the cake is completely cool, spread the frosting over the cake, starting from the middle and working outward.
Step 13: Chill in the refrigerator for at least 3 hours or overnight before serving.
Nutrition Facts
- Calories: 379
- Total Fat: 14 gm
- Saturated Fat: 10.3 gm
- Cholesterol: 65 mg
- Sodium: 166 mg
- Total Carbohydrates: 55.9 gm
- Dietary Fiber: 0 gm
- Sugars: 39.6 gm
- Protein: 4.
What Is Pound Cake?
Pound Cake is a common type of cake. It’s very dense and moist, firm in texture, much like pound cake vs. your American-style pound cake. It’s typically made with butter or oil and sugar, which makes it very sweet.
What Is The Secret To A Perfect Pound Cake?
The secret to a perfect pound cake is the right amount of ingredients. The flour and baking powder must be combined appropriately. This prevents lumps for easy mixing. The sugar must be beaten until light and fluffy
, so it doesn’t take on too much air and results in a dry cake. And the almond extract must be added as soon as possible because its flavor becomes too strong later in the cooking time if used too late while mixing batter.
Why Will You Love This Pound Cake?
This is the type of classic pound cake that you want to make for a special occasion. The taste is subtle and has enough sweetness to blend well with the other ingredients of your dish.
The warm buttermilk adds a sweetness that compliments this cake. This recipe you can use for many occasions because it tastes great each time.
What To Serve With Buttermilk Pound Cake?
This cake is lovely, served with a fresh fruit display. Strawberries, blueberries, and raspberries are great for garnishing this vanilla buttermilk pound cake recipe.
It is also served with ice cream to add a cool and creamy taste to the cake.
Tips:
1. To remove the cake from the pan, use a knife or offset spatula and turn it around slowly from the sides of the pan.
2. The cake tends to fall so set a rack in a tray and put that around the cake before putting it in the oven.
3. To prevent staling, refrigerate the pound cake overnight before serving.
4. This is not an excellent cake to frost while the cake is still warm. Let it cool completely first.
5. Use soft butter when making pound cake so that the pound cake becomes moist and dense in texture.
6. Use egg yolks and whole eggs, making your pound cake look whiter in color and richer in taste.
7. Always use unsalted butter for baking, preventing over-salting of the batter, which causes your cake to become heavy and flat in taste.
8. If a cake is baked at a low temperature, the cake will be very dense. The higher the temperature, the better in texture and taste.
9. Always sift all dry ingredients before mixing them with your wet ingredients.
10. Making sure egg whites are beaten until frothy before adding them to your mixture will produce a fluffy texture to your cake.
How To Store Vanilla Buttermilk Pound Cake Recipe?
To store this pound cake, keep it wrapped in plastic or foil. This will help it stay moist and fresh longer. You can store it in the refrigerator or freezer if you want to freeze it.
Conclusion
This delicious vanilla buttermilk pound cake recipe is straightforward to make. It takes only 30 minutes. It tastes great and is also very moist and delicious.
I recommend this pound cake to be made as often as possible since it’s very economical and easy to cook. It can be used for many kinds of desserts, summer cakes, tray cakes, and more.
